Why Make This Recipe
Searching for a dessert that combines the classic flavors of sugar cookies and the creamy goodness of cheesecake? Look no further than this delightful Sugar Cookie Cheesecake. This recipe is perfect for holidays, birthdays, or just a sweet treat after dinner. Not only does it taste fantastic, but it also offers a beautiful presentation that is sure to impress guests. Imagine layers of soft, creamy cheesecake resting on a buttery sugar cookie crust, dotted with colorful sprinkles, and topped with a decadent white chocolate ganache.
Making this dessert can be a fun activity in the kitchen, especially if you involve family or friends. You can make the cookie dough balls together or decorate the cheesecake with extra sprinkles. It’s not only a treat for the taste buds but also a way to create wonderful memories. The rich flavor of this cheesecake, paired with the crunch of the sugar cookie crust, makes it a favorite among both kids and adults.
How to Make Sugar Cookie Cheesecake
Making Sugar Cookie Cheesecake may seem complicated, but it’s straightforward with the right approach. Let’s break it down step by step so you can enjoy every moment of baking.
Ingredients
To prepare Sugar Cookie Cheesecake, you will need the following ingredients:
For the Sugar Cookie Crust:
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
For the Cookie Dough Balls:
- 1 1/2 cups All-purpose flour
- 1/2 cup Unsalted butter (room temperature)
- 1/2 tsp Salt
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles (jimmies)
For the Cheesecake Filling:
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 2/3 cup Cookie dough balls (prepared earlier)
For the Ganache:
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Directions
Now that you have all your ingredients, it’s time to get baking! Follow these steps to create the delicious Sugar Cookie Cheesecake:
Preheat Oven: Start by preheating your oven to 350°F (175°C). Preheating is essential to ensure even baking.
Prepare Sugar Cookie Crust:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the room-temperature butter and cane sugar until the mixture is light and fluffy.
- Add in the vanilla, egg, and egg yolk, mixing well.
- Gradually combine the dry ingredients with the wet ingredients. Once combined, fold in the Christmas sprinkles.
- Press this mixture into the bottom of a baking pan. Bake for 10-12 minutes until it turns golden. Let it cool completely.
Prepare Cookie Dough Balls:
- In one bowl, mix the flour and salt together.
- In another bowl, cream the butter and sugar.
- Add the vanilla and milk, mixing until combined.
- Gradually mix in the flour mixture, then stir in the Christmas sprinkles.
- Roll the mixture into small balls and refrigerate for 30 minutes.
Prepare Cheesecake Filling:
- In a large bowl, beat the room-temperature cream cheese until smooth.
- Gradually add in the sugar, mixing consistently.
- Next, add the sour cream and heavy cream, followed by the vanilla.
- Finally, beat in the eggs one at a time. Avoid overmixing to ensure a smooth texture.
Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled cookie crust.
- Carefully place the prepared cookie dough balls on top.
- Bake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still be a little jiggly.
- Allow it to cool before refrigerating for at least 4 hours.
Prepare White Chocolate Ganache:
- Heat the heavy cream in a small pot until it begins to simmer.
- Remove the pot from heat and add the white chocolate chips. Stir until smooth and let cool to thicken slightly.
Serve:
- When you are ready, slice your cheesecake into your desired portions and drizzle the white chocolate ganache over the top.
- Feel free to sprinkle on additional sprinkles for a festive look!
How to Serve Sugar Cookie Cheesecake
Serving your Sugar Cookie Cheesecake can be as fun as making it! Here are some ideas to enhance your serving experience:
- Presentation: Use a beautiful cake platter to present your cheesecake. Add fresh berries or mint leaves around the cake to make it pop.
- Slice Options: Cut into traditional triangular pieces or make mini slices for smaller servings. Everyone loves a bite-sized treat!
- Accompaniments: Serve with whipped cream or a scoop of vanilla ice cream on the side for extra indulgence. Drizzle some extra ganache over the toppings to enhance the flavor.
- Drink Pairing: Enjoy your cheesecake with a cold glass of milk, coffee, or even a festive holiday hot chocolate.
How to Store Sugar Cookie Cheesecake
After enjoying your Sugar Cookie Cheesecake, you may have some leftovers. Here’s how to store it properly:
- Refrigeration: Place any leftover cheesecake pieces in an airtight container and store them in the refrigerator. This will keep it fresh for up to 5 days.
- Freezing: You can also freeze the cheesecake for longer storage. Wrap individual slices in plastic wrap, then place them in a freezer-safe container. It can last up to 3 months in the freezer.
- Thawing: When you are ready to enjoy the frozen cheesecake, allow it to thaw in the refrigerator overnight before serving.
Tips to Make Sugar Cookie Cheesecake
- Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature. This helps in creating a smooth batter.
- Don’t Overmix: When mixing the cheesecake filling, avoid overmixing after adding the eggs. Overmixing can lead to a cracked surface when baked.
- Chill Thoroughly: Make sure to let your cheesecake chill for at least 4 hours after baking. This helps it to set perfectly and improves the texture.
- Flavor Variation: Consider adding lemon zest or almond extract for an additional flavor twist.
- Make Ahead: This cheesecake can be made a day in advance, which makes it perfect for parties or gatherings.
Variation
Many variations can be made for this delightful dessert. You can substitute different flavors of sprinkles or chocolate chips or even add fruit purees into the cheesecake filling for a unique twist. If you want a festive touch, consider using themed sprinkles that match the occasion, like red and green for Christmas or pastel colors for spring celebrations.
FAQs
Can I use a different type of sugar?
Yes, you can use regular granulated sugar or brown sugar instead of regenerative organic certified cane sugar. The flavor profile may vary slightly, but it will still be delicious.
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend. This will give you a similar texture without the gluten.
How do I know when my cheesecake is done baking?
Look for the edges of the cheesecake to be set while the center should still jiggle slightly. It will also firm up as it cools and chills in the refrigerator.
With this simple guide, making a stunning Sugar Cookie Cheesecake at home is within reach. Gather your ingredients, follow the steps, and enjoy every slice of this delightful dessert!
Sugar Cookie Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the room-temperature butter and cane sugar until light and fluffy.
- Add in the vanilla, egg, and egg yolk, mixing well.
- Gradually combine the dry ingredients with the wet ingredients. Fold in the Christmas sprinkles.
- Press this mixture into the bottom of a baking pan and bake for 10-12 minutes until golden. Let it cool completely.
- In one bowl, mix the flour and salt together.
- In another bowl, cream the butter and sugar.
- Add the vanilla and milk, mixing until combined.
- Gradually mix in the flour mixture, then stir in the Christmas sprinkles.
- Roll the mixture into small balls and refrigerate for 30 minutes.
- In a large bowl, beat the room-temperature cream cheese until smooth.
- Gradually add in the sugar, mixing consistently.
- Add the sour cream and heavy cream, followed by the vanilla.
- Beat in the eggs one at a time, avoiding overmixing.
- Pour the cheesecake filling over the cooled cookie crust.
- Carefully place the prepared cookie dough balls on top.
- Bake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still be slightly jiggly.
- Allow it to cool before refrigerating for at least 4 hours.
- Heat the heavy cream in a small pot until it begins to simmer.
- Remove from heat and add the white chocolate chips. Stir until smooth and let cool to thicken slightly.
- Slice your cheesecake into desired portions and drizzle the white chocolate ganache over the top.
- Optionally, sprinkle additional sprinkles for decoration.